There are a lot of things to love about Brussels sprouts–they’re a member of the oh-so-healthy cruciferous family, they look adorable on the stem (like teeny tiny cabbages!), and they’re delicious. To contrast with the heavy flavors of the Thanksgiving table, these Brussels sprouts are roasted and then tossed with a lemony vinaigrette. The roasting brings out a nice caramelization–the sprouts have a tender center and crispy outer leaves. Lemon juice and zest brighten things up and make for a light and nearly tangy compliment to your Thanksgiving meal.
Another perk of this recipe, is that it is simple to make. And simplicity on Thanksgiving day is precious. Do make sure you give the sprouts plenty of room on the baking sheet so that they are crisp and tender. If they’re too close together, they may be mushy.
Lemony Roasted Brussels Sprouts
for the sprouts
1 lb. Brussels sprouts, washed, trimmed and halved
1 tablespoon olive oil
1 teaspoon salt
for the dressing
zest of 1 lemon
2 tablespoons lemon juice
1/4 cup olive oil
1/4 teaspoon salt (possibly more)
3 tablespoons grated pecorino romano or parmesan
Preheat the oven to 375 degrees. Arrange the sprouts on a large rimmed baking sheet and toss with a tablespoon of olive oil. Put the sprouts in the oven; rotate the pan and flip the sprouts after 25 minutes. Cook for 35-45 minutes* or until the edges of the sprouts are a dark golden brown and slightly crispy. Check to be sure the sprouts are tender and fully cooked in the center. Remove sprouts to a large serving bowl.
*Please note that that Brussels sprout sizes and oven temps vary, so keep a close eye after you flip the sprouts. You want the sprouts to be cooked through and slightly browned on the edges–but not burnt.
Meanwhile, combine the lemon zest and juice, and the salt. Slowly whisk in the olive oil until the mixture is thickened and emulsified. Toss the warm sprout with the dressing. Check the salt levels and adjust if necessary. Sprinkle on the cheese and serve.
Looking for more great Thanksgiving recipe ideas? Try these Family Kitchen favorites:
- Classic herbed stuffed mushrooms
- Green salad with bacon, pear and buttermilk dressing
- Why heritage breed turkeys are better than conventional